Add the beef and saute, stirring occasionally, until brown on all sides, about 5 minutes. Add wine and thyme, stir well, and bring to boil.

Add the tomatoes, salt, and pepper, then lower heat to moderately low, cover, and simmer, stirring every 15 minutes, until the beef is tender, about 2 hours.

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Preparing the polenta:
While the beef is simmering, make the polenta. Pour the olive oil into a large serving bowl and swirl to coat. Set aside.

In heavy, large pot over moderately-high heat, bring stock to a boil. Lower the heat to moderate and gradually whisk in the polenta, stirring constantly. Continue cooking, stirring constantly, until polenta thickens and pulls away from sides of pan, about 5 minutes. Transfer the polenta to an oil-coated serving bowl and keep warm. Let the polenta sit for 5 to 10 minutes so it can set up.

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Assembling the dish:
When the beef is tender, fish out the tomato skins and the thyme sprigs' stalks.

Turn the polenta out of the bowl, slice, and serve as is alongside the stew, OR, grill or fry the slices of polenta in a teaspoon of olive oil until they take on some color and the edges crisp.